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Recent Review

The favors in this recipe, in my opinion, are very balanced. There is just the right amount of acidity, the parsley brings in the brightness and the cilantro the depth. It is very quick to make and you can hand chop or use a food processor or use both. I have hand chopped and then at the end, used the mini Cuisinart with 3 or 4 pulses on chop to break it down a bit and speed up the masceration. If you do use the food processor the volume of the end result definitely gets reduced from 4 c. to 2c., but that is really of no consequence. The chimichurri is definitely better a day or two after you first prepare it. The fun thing about this recipe is that it will taste slightly different based on the origin of your ingredients, like if you buy the fresh ingredients from the supermarket where the origin can be completely unknown , or from a single farm at the farmers market or grow the parsley, cilantro and peppers yourself. Now if you make your own red wine vinegar and have your own olive tree and crush your own quality oil, you can really have something special here.